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Inside Gold Coast Review

The weekend Edition Review

The weekend Edition Review

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The plant-based life is one that has gained huge momentum over the past little while with dedicated eateries popping up all over the place and many people adopting more of a green way of life.


The Gold Coast has joined in on the fun, becoming home to a few vegetarian venues that we the people have welcomed with open arms.


The most recent of which is Plant Based Café, found in Paradise Point on Grice Ave and next door to Cross and Feather, it opened late last year and it’s been quite the delight ever since.

Owners Airi Kanazawa and Ali Imz noticed a need for more plant-based spots on the northern end of the Coast and so, as many aspiring change-makers do, decided to change that right up.

The weekend Edition Review

The weekend Edition Review

The weekend Edition Review

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The plant-based-food movement is continuing to gather steam across the Gold Coast – and it’s not just dedicated vegans adding to the rise. 


More and more carnivores are exploring the realms of plant-based eating. They aren’t fully taking the leap, but they are curious and willing to try something different. 


It’s the little things – like a staunch meat eater ordering jackfruit on a taco instead of pulled pork – that are slowly closing the gap between non-vegans and vegans, and it’s also creating an even wider market for dedicated plant-based eateries – like Paradise Point’s brand-new (and aptly named) Plant Based Cafe – to flourish.

Courier Mail Review

The weekend Edition Review

Courier Mail Review

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HOW do you make an omelette without eggs?


No, this is not a bad joke found furled inside a Christmas cracker, but a genuine question at the recently opened Plant Based Cafe in Paradise Point on the Gold Coast.


The vegan eatery is the work of Airi Kanazawa and Ali Imz who teamed up with contestant Christina Laker from last year’s MasterChef to develop a creative, all-day breakfast menu and compact, approachable lunch offering designed to have even the most hardcore of carnivores forgetting they’re eating meat-free.


But to create a dish that is usually made entirely from eggs without eggs, well that’s either some serious culinary sorcery or the deceptive skills of an astute marketer armed with a little creative licence.